The best delicious Contucci Di Prato (nut Cookies) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Contucci Di Prato (nut Cookies) recipe today!
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3 3/4 c Sifted All-Purpose Flour
1 c Sugar
6 tb Sugar
1 1/2 ts Baking Powder
3 tb Dried Cake Crumbs
4 Eggs
1 Egg Yolk
1 tb Almond Extract
1 ts Vanilla
5 oz Whole Unblanched Almonds
1 c Whole Shelled Hazelnuts
1 Egg White
Butter a piece of brown paper cut to fit a large cookie sheet.
Preheat to moderate (375 degrees). Sift flour, sugar and baking
powder into a large bowl; stir in cake crumbs. Beat eggs, the egg
yolk, almond extract and vanilla in a small bowl until frothy; add to
flour mixture. Beat unti thoroughly combined and mixture is
moistened. (Take a little bit of the cookie mixture between your
fingertips and pinch; if the dough holds together you have beaten it
enough). Add almonds and hazelnuts. WIth your hands, work nuts into
dough until mixture begins to hold together. Turn out onto a piece of
wax paper. Divide mixture in half. Shape each half into a log, 2
inches in diameter and about 12 inches long. Place logs on prepared
cookie sheets. Beat egg white in a small cup until foamy; brush over
logs. Bake in preheated 375 degree oven for 30 minutes or until
golden. Remove logs with paper to wire racks. Cool 1 hour. Preheat
oven to 350 degrees. Cut logs into 1/2 diagonal slices with a
serrated knife using a sawing motion. Place cookies on large
ungreased cookie sheets. Bake in preheated moderate oven (350
degrees) for 10 minutes or until centers are dry, turning once. Cool
on wire racks. Store in a covered container
Yields
4 Servings
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